Kids Cooking for Life partnered with Aim High, a nonprofit organization dedicated to nurturing the potential of low-income students in Marin County, for two camps this summer. One camp was held in the demonstration kitchen and in the organic garden at the College of Marin Indian Valley Campus. For five weeks, Kids Cooking for Life taught campers about nutrition and cooking and gardening.
“About 150 middle school students engaged in curriculum and with our faculty, getting glimpses into our programs and a sense of what college is like. KCL became a key part of the enrichment activities for Aim High, using the Nugget Markets Demonstration Kitchen at the College’s organic farm to deliver great opportunities and experiences,” said Jonathan Eldridge, assistant superintendent/vice president of Student Learning and Success at College of Marin.
Each lesson was designed to be an interactive teaching tool, taught by one of the Kids Cooking for Life culinary instructors with assistance from a College of Marin garden instructor.
“When children actually pick a head of lettuce or dig up a carrot from the earth, they are more likely to try and enjoy the meal that they cook,” explained Lara Rajninger, executive director of Kids Cooking for Life.
Founded in 2009 in Marin County, Kids Cooking for Life inspires lifelong healthy cooking and eating habits through free, after-school cooking and nutrition classes for children ages 10 to 18.
Kids Cooking for Life connected with College of Marin and Nugget Markets through the Giving Marin Community Partnership. A 2021 Giving Marin grant winner, Kids Cooking for Life aims to enhance health outcomes in low-income communities, focusing on food insecurity and obesity. The camps and classes aim to spark students’ lifelong interest in good health, nutritious food and a love for cooking. For more information, visit kidscookingforlife.org.
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